Mexican Chocolate Mousse With Ancho and Orange combines the luscious flavor of Mexican chocolate with Triple Sec and a hint of ancho chile powder in a fluffy, creamy mousse! A sweet treat that’s hard to beat, and not a lot of effort…
All you need is love. But a little chocolate now and then doesn’t hurt.
~~ Charles M. Schulz
My husband rarely gets dessert… poor, deprived soul. 😉 We enjoy a square of dark chocolate most nights, but we tend to limit sugar. Valentine’s Day is the exception. A special chocolate dessert seems called for on this day that celebrates love. This year was our 37th Valentine’s Day! This Mexican Chocolate Mousse With Ancho and Orange is super creamy and light, but packs some bold flavors! It is a perfect finale to our Mexican-inspired Valentine’s Day meal. I have a confession to make: We ate it first. Oops! I shot the photos, and was prepared to put the mousse back in the refrigerator. Mark sheepishly said, “Can’t we have them now?” 😆 Of course I obliged! I wonder what our mothers would think?
Our Mexican-inspired menu included my Oysters With Bacon, Blood Orange, and Jalapeño Mignonette, Grilled Sea Bass With Avocado Crema and Mango Salsa (on the blog soon), sliced heirloom tomatoes with cilantro and citrus vinaigrette, and finished with Mexican Chocolate Mousse With Ancho and Orange. Mmmm! It was a memorable meal, and one that we will repeat!
Have you ever had a cup of Mexican hot chocolate? Abuelita by Nestle is the brand that is probably most familiar in the U.S. Cinnamon is the most common spice added in to the chocolate, but you may find a variety of spices including nutmeg and allspice. It may also include nuts and/or red chile. The chocolate contains sugar, so no additional sweetener is necessary. For hot chocolate simply melt the chocolate into milk, being careful to not boil it.
This recipe starts with a 7 ounce bar of good Mexican chocolate. I used a bar of La India Brand Mexican Style Sweet Chocolate found at my local market. They also carried Abuelita by Nestle, but the flavors are a bit more complex in the La India Brand bar, though it is a bit more expensive. The texture is a bit grainier than typically found in a chocolate bar. That disappears in the mousse. The method is typical of a standard mousse. Heat the milk (a small amount) and salt with the chocolate until it is completely melted and incorporated, add the ancho, orange zest, and triple sec. Stir well, and cool the mixture completely. Whip the cream and gently fold in the chocolate mixture. Chill until ready to serve. Top with a dollop of whipped cream, sprinkle with ancho powder and orange zest, and garnish with a slice of orange. My photos feature the beautiful blood orange (currently in season in the Rio Grande Valley).
This recipe makes 4 small servings. That’s how we do desserts at Andersen Casa. If you really want to blow your calorie count for the day, go for 2 to 3 servings! We had the remaining mousse the following night, and the bold flavors had really developed. We may have liked it even more! As you can see from the photos, this is an elegant dessert, and really simple to make. Be sure to “pin” it for your next special occasion!
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Mexican chocolate Mousse With Ancho and Orange
Mexican Chocolate Mousse With Ancho and Orange combines the luscious flavor of Mexican chocolate with Triple Sec and a hint of ancho chile powder in a fluffy, creamy mousse! A sweet treat that's hard to beat, and not a lot of effort...
- 7 ounces Mexican chocolate chopped (see notes)
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1 1/2 teaspoons ancho chile powder
- 3/8 cup triple sec or other orange liqueur
- 2 cups whipping cream divided use
- zest of 1 orange divided use
- ancho chile powder to sprinkle
Heat the milk and salt with the chocolate over very low heat until it is completely melted and incorporated. I heat my saucepan over medium high heat, add the milk and chocolate, and reduce to low. Stir frequently until combined.
Add the ancho, orange zest from 1/2 of the orange, and triple sec. Stir well, and cool the mixture completely.
Whip the cream until quite firm but not stiff. Set aside enough for a dollop on each (about 1/3-1/2 cup).
Gently fold in the chocolate mixture. Chill until ready to serve.
To serve: Divide mousse among desired number of servings. Top with a dollop of whipped cream, sprinkle with ancho powder and orange zest, and garnish with a slice of orange. (I used the orange I zested).
I use a microplane to zest the orange. Simply zest half of the orange into the chocolate mixture, and reserve the remainder. Use the microplane to garnish the mousse before serving.
Ancho chile powder is spicy. If you don't enjoy the heat, reduce or omit it.
As I mentioned in the post, the mousse is awesome the next day.